29 March 2010

Pork Satays with Sticky Rice

Makes 12 Satays
Total Time: 30 minutes

For the Satays –

1 jar hoisin sauce (8 oz.)
½ cup chili garlic sauce
¼ cup honey
¼ cup rice vinegar
2 Tbsp. Asian sesame oil
Salt to taste

Prepare and Marinate; Thread:
1 pork tenderloin, trimmed ( 1 ½ lb.)

For the Rice –
Bring to a Boil; Add:
3 cups water
Pinch of salt
1 ½ cups medium grain rice
1 cup frozen peas, thawed
¼ cup rice vinegar

Preheat grill to medium-high.
Simmer hoisin, garlic sauce, honey, vinegar, oil and salt for the satays in a saucepan over medium-high heat. Cook 5 minutes, then cool.

Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, wach 4-6” long. Toss the strips in the marinade, then thread on skewers.

Bring water and salt for the rice to a boil in saucepan over medium-high heat. Stir in rice, cover, reduce heat, simmer 15 minutes. Remove from heat. Just before serving, stir in rice and vinegar.

Arrange satays on the grill so the edge of the skewer extends over the edge. Cover and cook 3-4 minutes. Flip satays, baste with marinade, then grill until cooked through, 3-4 more minutes.

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